Paratha roti

Gary Rhodes and Fazil Bacchus show the Indian influence on Trinidadian cooking with rich and flakey paratha bread to serve alongside curries
By Gary Rhodes
Paratha roti
  • Rating:
  • Serves: 4 as a side dish
  • Cook Time: 10 minutes
  • Prep Time: 25 minutes plus 20 min resting
  • Effort: medium


  • 600 g plain flour, plus extra for dusting
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 400 ml water
  • ghee, clarified butter or vegetable oil, for brushing


1. In a bowl, mix the flour, baking powder and salt. Pour in the water and mix together. Kneed well to form a smooth, fairly soft dough.

2. Flour a work surface and divide the dough into 4 equal pieces. Roll out each piece into ovals about 10x20cm in size.

3. Brush the top of each piece with ghee and sprinkle with a little flour. Make a cut from the centre to the edge in each piece and roll into a cone shape with the point at the top. Press the point of the cone into the centre and flatten slightly. Leave to rest for 20 minutes.

4. Sprinkle flour on the work surface and roll out the dough balls into circles about 0.5cm thick.

5. Heat a greased baking stone (tawah) or large frying pan with a little ghee over a moderate heat. Cook one piece of the paratha at a time for about 1 minute on the first side, or until it starts to bubble.

6. Turn over, brush with ghee and cook for another minute. Remove from heat, fold in a clean tea towel and scrunch up to create torn paratha roti pieces. Repeat with the remaining 3 dough cones. Serve hot with curries.

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